A simple home-made cold eggplant spread

[sir pball]

5. Making it with oil isn't really worth the extra effort IMO

You can do it in a food processor but then it gets so puréed it loses all texture, which is a big part of baba ghanoush. You should do it with a whisk or better yet a wooden spoon, but then you run into the that's-a-lot-of-work wall.

What I usually do, especially in the restaurant, is make a pure olive oil mayo spiked with a lot of lemon and garlic; if you have enough acid the mayo will last a couple of months so it ends up being a surprisingly easy treat - just roast the eggplant and mix it up!